Categories: Mexican
Ingredients
- 1 tsp olive oil
- 250 - 300 g / 8 - 10 oz chorizo , raw (not cured) (Note 1)
- 1 garlic clove , minced
- 1 cup corn kernels , canned drain or raw cooked
- 1 cup black beans (from can, drained)
- 250 g / 8 oz cherry tomatoes , quartered (Note 2)
- 1/2 red onion , finely chopped
- 1/4 cup finely chopped coriander/cilantro leaves
- Dressing:
- 1 1/2 tbsp white wine vinegar
- 2 1/2 tbsp olive oil
- 2 tsp white sugar
- 1/4 tsp each salt and pepper
Directions
- Chop chorizo into small pieces.
- Heat oil in a large skillet over high heat. Add garlic and chorizo and cook for 4 – 5 minutes until golden all over. Set aside to cool, but not col (oil will harden).
- Shake Dressing in a jar until well combined.
- Place beans, tomato, corn, onion and coriander in a bowl. Pour over Chorizo, including all the oil in the skillet, and the Dressing. Toss and serve!